Antimicrobials in Food 4th Edition by P Michael Davidson (Editor)
- Publisher: FOOD SCIENCE & TECHNOLOGY
- Availability: In Stock
- SKU: 49337 R1 0127
- Number of Pages: 824
Rs.1,890.00
Rs.2,495.00
Tags: antimicrobial agents , Antimicrobials In Food , Antimicrobials In Food 4th Edition , best books , Best Price , Best Selling Books , biological antimicrobials , chemical antimicrobials , food contamination , food engineering , food hygiene , food industry reference , food preservation techniques , food processing , food quality control , food research , food safety management , Food Science and Technology , food science book , food science students , foodborne pathogens , Jairus R D David , microbiology textbook , natural antimicrobials , P Michael Davidson , preservation methods , shelf life extension , T Matthew Taylor
📖 Title Name: Antimicrobials in Food (Food Science and Technology) 4th Edition
✍️ Editors: P. Michael Davidson, T. Matthew Taylor, Jairus R. D. David
📦 Quality: White Paper Pakistan Print
🔹 Introduction:
Antimicrobials in Food (4th Edition) is a comprehensive reference for food scientists, researchers, and industry professionals. It explores the role of antimicrobial agents in food preservation, food safety, and quality control, covering the latest advancements in food microbiology, preservation technologies, and regulatory practices.
🔑 Key Points:
- Covers the latest antimicrobial technologies used in food preservation and safety.
- Explains the mechanisms of antimicrobial agents against foodborne pathogens and spoilage microorganisms.
- Includes updated research on natural, chemical, and biological antimicrobial compounds.
- Discusses food safety regulations, quality assurance, and modern preservation techniques.
- Ideal reference for food science students, researchers, and professionals in the food industry.
🕌 Conclusion:
Antimicrobials in Food (4th Edition) is an essential resource for understanding modern food preservation and microbial safety. Its scientific approach and updated content make it invaluable for students, researchers, and food industry professionals striving to maintain food quality and public health.
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